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Alf Alf

@alfsour

22 days ago
Photo by Alf Alf on October 13, 2026. May be an image of text.
Photo by Alf Alf on October 13, 2026. May be pop art of text.
Photo by Alf Alf on October 13, 2026. May be pop art of text.
Photo by Alf Alf on October 13, 2026. May be an image of water bottle and text.
Photo by Alf Alf on October 13, 2026. May be a black-and-white image of one or more people, wingtip shoes, mirror, slingback shoes, high-heeled shoes and text.
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Posted On: October 13th 2026, 05:26 pm
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Comments (17)
marcellatrevelyan 22 days ago

marcellatrevelyan

Bellissimo!!!

mattiabonora 22 days ago

mattiabonora

🔥🔥

denigro_ 22 days ago

denigro_

Scassat

vetrabeer 22 days ago

vetrabeer

🔥🔥🔥

mr.marker13 22 days ago

mr.marker13

Wa si nu malamaint❤️❤️❤️

sangh.ez 22 days ago

sangh.ez

Grande🔥🔥🙌

gabrielebilal 22 days ago

gabrielebilal

🔥👑

david.es88 22 days ago

david.es88

🔥🔥

ritafosca64 22 days ago

ritafosca64

😍🔥👏👏👏👏

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Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
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